If we had to remember something from Louis XI.
Filter Blogs By Blogger : Emmanuel Poulet-Harmel
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A masterpiece of French charcuterie.
A fat with surprising virtues: The taste is in the fat!
Sheep's milk cheese has been made for tens of centuries on the Larzac plateau. The...
From Ardèche, Bigorre, Auvergne, but also from Spain or Italy: raw ham is a must on the...
Born in the 13th century, Reblochon only really conquered French tables from the 1900s.
After the origin, the composition of #merguez is another controversial issue.
There is talk of a document mentioning a strapped cheese in 1280.
Pork or veal, Troyes or Jargeau, andouillette sausage is the queen of bistro menus. Its...
Rejoice, the #tartiflette is an easy dish to make. In other words, even if you are not...
Each season has its own cheese! If autumn is the ideal season to taste abundance, it...
The fresh tomme of this mountain cheese is essential to make a truffade, a traditional...
Pâté croute in Lyon, pâté en croute in Paris: in the catering department, the debate is...
Beaufort is a cheese made in #Savoie , with raw and whole milk, renowned for its...
Discover this succulent recipe for Morteau sausage with green lentils.
Founded in the 1950s, the Association des amateurs d'andouillettes 5 A continues to...
Far from leaving our traditional cuisine, it comes straight from North Africa: Couscous...
Originally, this Isère cheese was made exclusively from goat's milk.
A preparation related to the quenelle is mentioned in De re culinaria by Apicius, a...
A sandwich, generously garnished with thin slices of beef, enthroned on the counter of...